pectin

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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pectin

Postby spgriffin » Wed Dec 01, 2010 9:37 pm

anyone who brews with fruit ever use pectin to clear a bit? I am thinking of using it in my apple beer during the secondary clearing, but not sure. I can't find much on it for beer only with wine.
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Postby slothrob » Thu Dec 02, 2010 9:05 am

Maybe someone else has some personal experience, but I found this BYO article on using pecctinase in beer. I believe this enzyme will release some fermentable sugars into the wort, so I'd give it a little time after using the enzyme to make sure any new sugars get fermented out.

Just a note: If you decide to try this, you want to add pectinase or pectin enzyme, not pectin. Pectin is what you suspect is already in your beer, so you wouldn't want to add more, you want to break it down.
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Postby spgriffin » Thu Dec 02, 2010 10:04 pm

Ok. So the wort consists of an Amber that uses small amount of munich and honey malt. I then add cider (no pres, etc) at flameout. When do I add pectinase?
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Keg 2: Irish honey red
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pectinase

Postby slothrob » Fri Dec 03, 2010 1:12 pm

Wine makers add it before fermentation, which would work in your example.
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